Chicken Soup for Colds

CC is welcome to add this one to the Website if she wants to. :-)

My oldest Nephew started school this year and has managed to, so far,
bring home 2 nasty colds and pink eye. The colds got shared with mom and
dad and the pink eye to his younger brother... <sigh>

The joys of new germs.

So, I made a pot of "Jewish Penicillin" for them this weekend and am
fixin' to take it over to them shortly as soon as it cools off a bit. My
sister is looking forward to it. ;-)

I vary this stuff a bit, but the base stock does not change by much.
I try to use quite a bit of ginger,onion and garlic, and I also added
Shitake this time both for flavor (they love asian style foods) and
because it's reputed to have anti-viral properties. The local Grossery
store happened to have fresh ones on hand too which are far better than
the dehydrated ones I usually have on hand.

Recipe

To make the stock/broth:
2 lbs. chicken wings
3 ribs celery
1 large carrot
1 medium onion
1 small bulb fresh ginger root, enough to make
about 2 tbs. grated
Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)

Chop celery, onion and carrot fine, grate ginger,
leave chicken wings whole.

Place into pressure cooker, bring up to pressure and
cook for 30 to 40 minutes. Alternately, place into stock
pot and simmer (DO NOT BOIL!) for around 3 hours.

Let cool, strain off broth and debone the chicken.
Place the solids aside (refrigerated) for making chicken salad.
Place the resulting broth into the refrigerator overnight to
make defatting easier. Remove fat layer when broth has
solidified.

For the rest of the soup:

1 onion
1 leek
3 ribs celery
2 large carrots
2 heads of baby bok choy
6 cloves fresh garlic
Fresh ginger root enough to yield
about 3 to 4 Tbs.
2 chicken breasts, deboned
10 to 12 Shitake mushroom caps,
fresh or rehydrated

Slice chicken into bite sized pieces, slice
onion and leek into 1/4 inch rings, slice celery fairly thin,
wash and chop bok choy into bite sized chunks,
slice shitake mushrooms thinly, press the garlic
cloves and fine grate the ginger root. Place all
of that into a skillet with some olive oil on medium
high heat and cook until done. Slice carrots into
medallions and steam separately. (I nuked them
for 10 minutes).

Bring defatted broth back up to a simmer and dilute
with equal parts of water. Add 2 to 3 tbs. Oyster sauce
and about 1/8th cup of mushroom or regular soy sauce.

Add the rest of the cooked ingredients to the simmering
broth and simmer for about 10 minutes or so, stirring
occasionally.

Serve, salt to taste.

1ChickenStock.jpg
http://i22.tinypic.com/2zzoocz.jpg

2ChickenStock.jpg
http://i22.tinypic.com/vmvc7l.jpg

3ChickenStock.jpg
http://i24.tinypic.com/iyogfl.jpg

4ChickenSoupVeggies.jpg
http://i22.tinypic.com/2zgi1zr.jpg

5ChickenSoupPlated.jpg
http://i20.tinypic.com/r8c854.jpg

Ginger Root prep using fine grater:
http://i23.tinypic.com/119s5lh.jpg
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
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